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United States Patent |
6,106,884
|
Rapaport
|
August 22, 2000
|
Pour and bake cheesecake
Abstract
A ready-to-bake cheesecake batter, which can be stored for extended periods
of time at refrigerated temperatures, will produce a premium quality
cheesecake when baked. A method of preparing the cheesecake batter also is
provided. The cheesecake batter is prepared from Neufchatel cheese soft
body cream cheese, water, cream, sugar, corn syrup, emulsifier and
stabilizer. The ingredients are mixed, heated, homogenized and then
refrigerated until ready for use.
Inventors:
|
Rapaport; Lauren Elyse (Lake Zurich, IL)
|
Assignee:
|
Kraft Foods, Inc. (Northfield, IL)
|
Appl. No.:
|
928840 |
Filed:
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September 12, 1997 |
Current U.S. Class: |
426/582; 426/580; 426/586 |
Intern'l Class: |
A23C 019/00 |
Field of Search: |
426/582,580,558,586,654,658,524
|
References Cited
U.S. Patent Documents
2112442 | Mar., 1938 | Libanoff | 99/92.
|
3455698 | Jul., 1969 | Vakaleris | 99/94.
|
3666493 | May., 1972 | Bluemke | 99/139.
|
4163806 | Aug., 1979 | Callen et al. | 426/582.
|
4312891 | Jan., 1982 | Eisfeldt | 426/582.
|
4425369 | Jan., 1984 | Sakamoto et al. | 426/582.
|
4427709 | Jan., 1984 | Guhl et al. | 426/555.
|
4504512 | Mar., 1985 | Danielson et al. | 426/579.
|
4594255 | Jun., 1986 | Wilson et al. | 426/578.
|
4732772 | Mar., 1988 | Nolte | 426/578.
|
4795650 | Jan., 1989 | Groobert | 426/306.
|
5250316 | Oct., 1993 | Harris | 426/582.
|
Other References
Dialog (R) File 707: The Seattle Times, 08622146, Sep. 1, 1996, Cece
Sullivan.
Philadelphia Brand Cream Cheese Kraft Cookbook, 1988, p. 148-195, Beekman
House, New York.
|
Primary Examiner: Wong; Leslie
Attorney, Agent or Firm: Fitch, Even, Tabin & Flannery
Claims
What is claimed is:
1. An egg-free ready-to-use cheesecake batter that is stable at
refrigerated temperatures, the batter consisting essentially of:
(a) water in the range of from about 9 to about 12 weight percent;
(b) Neufchatel cheese in the range of from about 35 to about 48 weight
percent;
(c) soft body cream cheese in the range of from about 12 to about 17 weight
percent;
(d) cream in the range of from about 14 to about 17 weight percent;
(e) an emulsifier in the range of from about 0.2 to about 0.3 weight
percent;
(f) a sweetener in the range of from about 10 to about 13 weight percent;
(g) corn syrup in the range of from about 3 to about 5 weight percent; and
(h) a stabilizer in the range of from about 0.1 to about 0.15 weight
percent;
wherein the cheesecake batter is egg-free, stable for about 4 to about 6
months at a temperature of about 35.degree. to about 45.degree. F., and
ready to bake.
2. A cheesecake batter in accordance with claim 1, wherein the cheesecake
batter is pourable at about 40.degree. F.
3. A cheesecake batter in accordance with claim 2, wherein the viscosity of
the cheesecake batter is about 250 to about 550 posies at about 40.degree.
F.
4. A cheesecake batter in accordance with claim 1, wherein the cheesecake
batter contains less than about 3 grams of fat per 4 oz. Serving size.
5. A cheesecake batter in accordance with claim 1, wherein the batter also
contains a flavoring selected from the group consisting of vanilla,
chocolate, chocolate chip, and lemon.
6. An egg-free, ready-to-use, cheesecake batter that is stable for about 4
to about 6 months at a temperature of about 35.degree. to about 45.degree.
F., wherein the batter is pourable at about 40.degree. F. and the batter
comprising water in the range of from about 9 to about 12 weight percent;
Neufchatel cheese in the range of from about 35 to about 48 weight
percent; soft cream cheese in the range of from about 12 to about 17
weight percent; emulsifier in the range of about 0.2 to about 0.3 weight
percent; cream, sugar, corn syrup, one or more stabilizers, and a
flavoring.
7. A cheesecake batter in accordance with claim 6, wherein the viscosity of
the cheesecake batter is about 250 to about 550 poises at about 40.degree.
F.
8. A cheesecake batter in accordance with claim 7, wherein the flavoring is
selected from the group consisting of vanilla, chocolate, chocolate chip,
and lemon.
Description
FIELD OF THE INVENTION
The present invention is directed to a pour-and-bake dessert product and
its method of manufacture. More particularly, the present invention
relates to an egg-free cheesecake batter, which can be stored for extended
periods of time at refrigerated temperatures and then may be directly
poured and baked to produce a high-quality cheesecake dessert.
BACKGROUND OF THE INVENTION
Making a cheesecake from scratch using ingredients including a soft uncured
cheese (such as cream cheese), butter, eggs, and sugar provides a quality
dessert having premium flavor and texture. Preparing such a cheesecake,
however, requires significant time and effort that many consumers today
are unwilling or unable to expend. Various ready-to-use-type cheesecake
products are known which are intended to allow the consumer to prepare a
cheesecake in less time and with less effort. These products, however,
sacrifice a certain degree of quality to convenience. To compensate for
the decline in quality, it may be necessary for the, consumer to add
staple ingredients, such as cream cheese, in order to provide a cheesecake
of a quality more closely resembling a from-scratch cheesecake.
Dry mixes may also offer certain time-saving advantages. Often, the mixes
are made so that the consumer only adds water to the mix and bakes. These
mixes can be stored at ambient temperature for extended periods of time.
These mixes alone do not provide the quality of fresh ingredients. In some
cases, the consumer may be required to add certain ingredients to improve
the quality; however, having the consumer to add ingredients detracts from
the time-saving advantages of using a prepared mix, as well as increases
the effort required by the consumer.
Cheesecake mixes are known that can be used to prepare a cold-set
cheesecake, thereby eliminating baking. U.S. Pat. No. 4,312,891, issued to
Eisfeldt, discloses a shelf-stable fluid product that gels upon setting at
refrigerated temperatures. The product contains gelatin, starch,
sweetening agent, and a protein source, which are believed to interact
during preparation of the product to provide a reversible gel matrix. The
consumer whips the product to incorporate air into the product and then
refrigerates the product, allowing it to gel and form a cheesecake.
U.S. Pat. No. 4,594,255, issued to Wilson, discloses a dry mix which can be
used to prepare a sugar-free cheesecake. Milk is added to the mix, and the
rehydrated mix then is whipped to mix the ingredients, as well as to
incorporate air into the filling, which will affect the lightness of the
texture of the final product. The mix then is poured into a prepared crust
and chilled for several hours to allow the mix to gel and form a
cheesecake.
These cold-set mixes also sacrifice a degree of quality because of the
constitution of the ingredients and the method of preparation. Cold-set
cheesecakes generally cannot offer the texture and mouthfeel of a
baked-from-scratch cheesecake because of the addition of a gel component
in the mix. Furthermore, although the cold-set method may be easier than
baking, the benefits to texture and appearance from baking are lost.
Cheesecake products are known which can be used to prepare an
improved-quality cheesecake when the consumer bakes the dessert rather
than having it gel in the refrigerator. These products still save time
because a complete (or nearly complete) mix is provided. One such
ready-to-bake mix is disclosed in U.S. Pat. No. 4,732,772 to Nolte which
discloses a ready-to-use cheesecake filling mix which, upon whipping and
baking, produces a quality cheesecake filling. The filling mix contains,
among other ingredients, cream, sugar, eggs, milk, and nonfat dry milk.
Such a mix is storable for an extended period of time at refrigerator or
freezer temperatures. The consumer aerates the filling mix by whipping and
then bakes. Preparing a cheesecake from a mix of this type still requires
effort and time on the part of the consumer. Moreover, failure to fully
aerate the filling mix can result in a less desirable product.
Inasmuch as conventional ready-to-use mixes, such as that disclosed in U.S.
Pat. No. 4,732,772, contains eggs, certain problems associated with the
handling of raw eggs may arise during production due to potential
microbiological growth, activity, or contamination. Additionally, a
potential risk from salmonella and other microbes exists for consumers and
their children who may ingest raw (or less than fully cooked) batter at
home. No known cheesecake product provides an egg-free, ready-to-use
batter that can be baked to produce a quality cheesecake resembling a
from-scratch cheesecake.
Furthermore, a from-scratch cheesecake prepared using traditional
ingredients typically contains a relatively high level of fat. In recent
years, attempts by consumers to reduce the fat in their diet have made it
more likely that a consumer will choose a more nutritional dessert rather
than cheesecake, or even will choose not to have any dessert at all. It is
therefore also desirable to provide a ready-to-use batter that can be used
to prepare a reduced-fat cheesecake.
SUMMARY OF THE INVENTION
Generally, in accordance with the present invention, an egg-free
ready-to-bake cheesecake batter is provided. A method of making the
cheesecake batter also is provided. The batter provides the quality and
flavor of from-scratch cheesecake in a convenient, ready-to-use product.
Additionally, because no eggs are contained in the batter, the traditional
health risks associated with eggs are eliminated from the manufacture of
the product and from consumer use. Preferably the cheesecake of the
present invention contains less than about 3 g fat, and preferably less
than about 1 g fat, per serving (generally about 4 oz. per slice or
serving). By using relatively higher levels of Neufchatel cheese as to
compare to the soft body cream cheese (i.e., approaching a 4:1 weight
ratio of Neufchatel cheese to soft body cream cheese), a reduced-fat
cheesecake batter can be prepared. In order to compensate for the
increased levels of Neufchatel cheese, additional liquid (such, for
example, as skim milk) can be added to avoid excessive "dryness" in the
resulting baked cheesecake.
The batter can be stored at refrigerated temperatures until used, at which
time the consumer simply pours the batter into a prepared crust and bakes
in the oven. Adding ingredients, mixing, and/or whipping are not required.
The batter can be made in a variety of flavors and in a low-fat version.
For purposes of this invention, "egg-free" is intended to mean an
essentially egg-free batter having less than about 0.5 weight percent egg
product and preferably less than about 0.1 weight percent egg product as
well as a completely egg-free batter. Most preferably the essentially
egg-free batter of the present is completely free of egg products.
By "baked-from-scratch cheesecake" it is meant a cheesecake prepared in a
conventional manner of combining fresh ingredients such as eggs, cream,
and sugar, whipping the ingredients together to mix and aerate the batter,
pouring the batter into a crust, and baking in an oven.
By "high or premium quality cheesecake" it is meant a cheesecake having
similar taste, aroma, appearance, and mouthfeel of a baked-from-scratch
cheesecake.
One object of the invention is to provide a ready-to-bake cheesecake
batter, which is egg-free and which requires only that the consumer pour
the batter into a crust and bake to prepare a premium quality cheesecake.
It is another object of the invention to provide a ready-to-bake cheesecake
batter that can be stored in the refrigerator for an extended period of
time without product degradation.
It is a further object of the invention to provide a reduced-fat, ready.
to-bake cheesecake batter.
It is a still further object of the invention to provide a method for
manufacturing such a cheesecake batter.
Other objects and advantages will be apparent to those skilled in the art
upon consideration of the invention described in this specification.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to a ready-to-bake cheesecake batter and a
method for producing such a batter. The batter contains fresh, high
quality ingredients, such as cream cheese and cream, and can be stored for
an extended period in the refrigerator. Preferably, no additional
ingredients need be added to the batter in order to prepare a cheesecake.
Using this batter, a consumer can bake a cheesecake which has the quality
and flavor of a baked-from-scratch cheesecake in an easy, time-saving
manner. Numerous flavor varieties, as well as a low-fat version, of the
cheesecake are possible.
The cheesecake batter of the present invention generally contains water,
Neufchatel cheese, soft body cream cheese, cream, emulsifier, corn syrup,
sweeteners, flavoring, and stabilizers. Generally the Neufchatel cheese
and soft body cream cheese are present in about 4:1 to about 1:2 weight
ratio, preferably about 2.5:1 to about 1:1.5 weight ratio, and most
preferably about a 2:1 weight ratio. These ratios generally provide an
acceptable and desirable balance of texture, creaminess, and fluidity. Too
much Neufchatel cheese can result in a dry crumbly cake; too much soft
body cream cheese can result in an undesirable "bubbly" cake. With the use
of relatively high level of Neufchatel cheese (i.e., weight ratios
approaching about 4:1 of Neufchatel cheese to soft body cream cheese),
additional liquid (e.g., skim milk or the like) can be added, if desired,
to avoid "dryness." The following table indicates the primary function of
each of these primary ingredients and the preferred amounts added to the
batter.
TABLE
______________________________________
Ingredients Primary Function
Weight Percent
______________________________________
Water Viscosity 9-12%
Neufchatel Cheese
Texture 35-48%
Soft Body Cream Cheese
Flavor 12-17%
Cream Texture 14-17%
Emulsifier Texture 0.2-0.3%
Granulated Sugar
Flavor 10-13%
High Fructose Corn Syrup
Texture 3-5%
Calcium Propionate
Stability 0.05-0.07%
Potassium Sorbate
Stability 0.05-0.07%
Vanilla Flavor 0.25-0.5%
______________________________________
Using Neufchatel cheese (a brick type cream cheese), a soft body cream
cheese, and cream in the batter provides a premium quality cheesecake.
These ingredients provide the quality of a made-from-scratch cheesecake
made with Philadelphia Brand Cream Cheese but in a ready-to-use batter, so
that the consumer need not purchase the cream cheese separately.
Generally, the cheeses and cream provide the desired flavors, texture, and
viscosity. High fructose corn syrup can be, and preferably is, added to
the batter to prevent heavy skinning on the surface of the finished
product and also to provide extra moisture to batter. The high fructose
corn syrup and sugar also provide desirable flavor components. Stabilizers
such as calcium propionate and potassium sorbate and appropriate
emulsifiers can also be included. If desired, low-calorie sugar
substitutes can be used to replace some or all of the sugar.
Because the batter does not contain eggs, health risks in the plant during
manufacture, as well as to the consumer at home, are minimized. Thus,
manufacturers should find meeting and implementing Hazard Analysis and
Critical Control Points (HACCP) standards, conditions, and/or plans
easier. In addition, a possible health hazard from salmonella (or other
microbes) for consumers who ingest the uncooked batter is significantly
reduced. Moreover, consumers who may be allergic to egg products may be
able to enjoy the present cheesecake product.
The consumer does not need to mix, add additional ingredients to, or
otherwise prepare the batter before baking. Whipping in order to aerate
the batter, however, sometimes may be desirable, although not required.
Thus, whipping may produce an especially light and airy texture that some
consumers may find desirable. Such whipping can be carried out, for
example, using a wisp or a conventional home kitchen-type mixer.
Additionally, the consumer may choose to add other ingredients to
customize the flavor of the cheesecake. Such additional ingredients only
enhance the flavoring already provided in the batter; they are not
required in order to prepare a quality cheesecake from the batter of the
invention. Of course, if desired, such flavor components could be added to
the batter during manufacture.
In general, the consumer only has to open the container in which the batter
is stored, pour or otherwise place the batter into a prepared crust, and
then bake. The batter is readily pourable (i.e., viscosity of about 250 to
550 poises, preferably about 400 poises, at about 40.degree. F.) from the
container and is easily spreadable in the crust. Generally the batter is a
light yellow to cream color although, if desired, other colorants can be
included. When baked, the cheesecake of this invention is similar to a
baked-from-scratch cheesecake. It has a light yellow interior with a
lightly browned surface with a distinct cream cheese flavor, slightly
sweetened, and a smooth mouthfeel. Using only a conventional home
kitchen-type mixer, the resulting cheesecake is fluffy with a specific
gravity of about 0.9.
The batter is normally stored at refrigerated temperatures. An acceptable
storage temperature is in the range of about 35.degree. F. to about
45.degree. F. and more preferably between about 37.degree. F. and
40.degree. F. When stored at these temperatures, the batter generally has
a four to six month shelf life. During storage at refrigeration
temperatures, the batter will thicken slightly by about the second month
with little change thereafter. This thickening does not appear to effect
the functionality or quality of the product.
In a preferred method of the invention, a mixture of Neufchatel cheese and
soft body cream cheese first is provided in about 4:1 to about 1:2 weight
ratio, preferably about 2.5:1 to about 1:1.5 weight ratio, and most
preferably about a 2:1 weight ratio. This mixture is placed in a mixer,
such as a Breddo, and mixed (generally at a rate of about 1500 to about
2,500 rpm). Dry and liquid ingredients, including cream, granulated sugar,
water, corn syrup, emulsifier, and stabilizer, are then added to the mixer
in the amounts indicated in the Table and blended until a homogenous
mixture is obtained. Suitable stabilizers include calcium propionate,
potassium sorbate, sorbic acid, phosphoric acid, and the like. Suitable
emulsifiers include mono and diglycerides. An especially preferred
emulsifier is Durem 114 manufactured by Quest International.
After the above ingredients are added to the mixer, recirculation is
started. Once a homogenous mixture is obtained (generally in about 3 to 5
minutes), the mixture is heated to a temperature effective for
pasteurization (generally about 170 to about 180.degree. F., preferably
about 175.degree. F.). Flavoring and food-grade acids are then added.
Suitable flavorings include, for example, vanilla, chocolate, lemon, and
the like. Preferred acids include lactic acid, citric acid, sorbic acid,
phosphoric acid, and the like. The pH of the mixture is adjusted to below
about 5, and preferably to about 4.2 to about 4.6
The mixture is homogenized, preferably without significant cooling from the
pasteurization temperature, using conventional methods. Homogenization is
generally carried out at about 1000 to about 2500 psi, preferably at about
1,500 psi, and at a temperature of about 155.degree. to about 165.degree.
F. Once a homogenous mixture is obtained, the batter can be dispensed into
product containers, preferably by hot packing at a temperature of about
155.degree. to about 165.degree. F., and then cooled to normal
refrigerated temperatures.
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